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must be made of non-flamma-
ble and heat resistant materi-
als. Otherwise, they should be
protected by a suitable coat-
ing. All interventions involving
heat containment works should
comply with the current fire
prevention regulations.
•Make sure that the support
surface is suitable for the size
and weight of the appliance
and that it is perfectly level.
Use a spirit level to check that
it is level and correct if neces-
sary.
•The appliance rests on the
surface on four feet. These must
not be removed. Do not oper-
ate the appliance without the
feet installed.
•To assist the circulation of air
around the appliance, leave
a clearance of at least 10 cm
between the sides of the ap-
pliance and the surrounding
walls or other appliances, and
between the back of the appli-
ance and the rear wall.
•The appliance must be po-
sitioned so that the rear wall
is easily accessible for any
maintenance that needs to be
carried out.
•The maximum working height,
with reference to the highest
level of the useful work sur-
face, should not be more than
12
Instructions
1.6 metres from the floor. If
the working height is higher
than this, after the appliance
has been installed, apply the
appropriate adhesive label
(supplied with the product) at a
height of 1.6 metres.
•Cooking produces fumes, hot
vapours and odours, which are
extracted through the exhaust.
Check if there are regula-
tions that require a hood to
be installed above the oven.
If an extraction system (hood)
is required and is not already
present, Smeg recommends
the use of Smeg professional
hoods
(www.smegfoodservice.com).
1.5 ROUTINE
MAINTENANCE
•Checking the appliance regu-
larly helps to extend its service
life and ensures that it operates
correctly. It is recommended
that you have the appliance
inspected at least once a year
and to have any necessary
maintenance carried out by an
authorised technical assistance
centre. Have it inspected at
more frequent intervals in case
of intensive use.
•All maintenance should be
carried out by qualified and
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